Beef Round Sirloin Tip Roast

It's a lean cut that makes a healthy Sunday dinner. I roast indirect at 300 dome until 135 internal. Marinating, a rub and touch of your favorite wood smoke is good as the meat is mild in flavor and could use a lilttle help. If ya go over 140 internal it looses tenderness. After roasting I let the meat sit for about 15 minutes before I slice thin across the grain. Served with buttered green peas and whipped potatoes, dill pickle on the side, yummmmm
Good luck and have fun.

Good Mornin,
Pull the roast out of the frig an hour before it goes in the egg. Dependiing on the weight, I'd say about one and a half to two hours for a 5# roast, plan on a possible two hour cook. I can't remember if you mentioned the weight.
You can roast at 350 if you like and get a little more crust on the outside for flavors, just be sure to pull it out of the egg at 135 internal.
I roast around 300 with sirloin tip and rump roast so there is more even cooked meat across the cut, I don't like overdone going into 1/3 of the roast. Because there is lower fat content, it is important to closley monitor the internal temp. I use a meat therm probe inserted after the first half hour of cooking ( the outside of the meat is now sterilized ).
Should be an easy cook, smells great with a little wood smoke trailing out of the egg, you will enjoy this roast.